NUTRITION

SERVINGS

INGREDIENTS

0.33 cup oat flour

0.33 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large Egg egg

0.5 cup fresh blueberries

0.5 cup nonfat Greek yogurt

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

0.75 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the egg, egg whites, ricotta cheese, vanilla extract, and lemon zest until the mixture is well combined and smooth.

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated.

• 3

  Heat the coconut oil in a large non-stick skillet over medium-low heat until melted and shimmering.

• 4

  Pour the batter into the skillet to form four equal-sized pancakes, then sprinkle the fresh blueberries evenly over the surface of each.

• 5

  Cook for approximately 3 to 4 minutes until small bubbles appear on the edges, then flip and cook for another 2 minutes until golden brown.

• 6

  Transfer the pancakes to a plate and serve immediately with the Greek yogurt on the side for a protein-packed finish.